WO2009026342A1 - Complément alimentaire sous forme de composition à base de fibres contenant du calcium et un chélateur - Google Patents

Complément alimentaire sous forme de composition à base de fibres contenant du calcium et un chélateur Download PDF

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Publication number
WO2009026342A1
WO2009026342A1 PCT/US2008/073676 US2008073676W WO2009026342A1 WO 2009026342 A1 WO2009026342 A1 WO 2009026342A1 US 2008073676 W US2008073676 W US 2008073676W WO 2009026342 A1 WO2009026342 A1 WO 2009026342A1
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Prior art keywords
calcium
fiber
milk
soluble
composition
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PCT/US2008/073676
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English (en)
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Shyam Sundar Kumar Sarma Vangala
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Novartis Ag
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to dietary supplement compositions comprising a water-soluble dietary fiber, at least one soluble calcium salt that provides a source of elemental calcium, and a chelating agent, which are useful for combined fiber and calcium supplementation of an edible article.
  • the compositions of the invention can be rapidly dissolved in water, juice and other beverages without appreciably altering taste, texture or viscosity or changing the clarity or appearance of the liquid.
  • the compositions may be used to prepare fiber and calcium-fortified milk and other dairy products that are resistant to curdling even at elevated temperatures, and that may be prepared with ease by the consumer.
  • the compositions of the invention may be used for fiber and calcium supplementation of a wide range of edible articles in liquid, solid or semi-solid form, without substantially affecting the organoleptic qualities thereof.
  • dietary fibers are important to maintaining good nutrition. Dietary fibers are associated with several health benefits such as improved heart health, improved immunity, lower cholesterol, weight loss, improved GI health, improved calcium absorption, among many others. While it is recommended by the American Dietetic Association that 25 to 30 grams of dietary fiber be consumed each day, an average American consumer consumes only about half that amount. Consequently, various soluble dietary fibers, such as partially hydrolyzed inuiins, resistant maltodextrins and partially hydrolyzed guar gum, have been developed to supplement the diet.
  • BENEFIBER ® ' Powder a product of Novartis Consumer Health Corp.
  • BENEFIBER ® ' Powder is a free-flowing, particulate composition comprising soluble wheat dextrin that forms substantially clear solutions in water, is substantially taste free, grit-free and non-thickening, and is compatible with a wide variety of cold and hot beverages such as juices or coffee and tea while also being able to be conveniently added to solid or semi-solid foods.
  • Calcium is an essential mineral and provides many health benefits, such as bone health and reduced colon cancer. Lack of sufficient calcium in nutrition can lead to osteoporosis which can increase the risk of fracture. Since adequate calcium is often not ingested through regular nutrition, supplementation of the diet with calcium is important.
  • Various calcium tablets and calcium-fortified drinks and food items are commercially available.
  • a dietary supplement composition that comprises a soluble fiber, at least one soluble calcium salt and. in particular, a chelating agent, may be added to water, or other beverage or a solid or semi-solid food, and especially, dairy products, without sacrificing the stability or sensory qualities of the resulting article.
  • compositions of the invention form substantially clear and palatable solutions in water, and they are also compatible with a wide variety of beverages, including dairy products such as whole milk, skim milk, and half-and-half, and dairy substitutes such as soy milk, non-dairy creamer, rice milk, almond milk, etc., or coffee and tea containing any of the foregoing, as well as solid or semi-solid foods comprising dairy, such as cereals with milk, or milk-derived products such as yogurt and ice-cream.
  • dairy products fortified with the fiber/calcium compositions of the invention retain their palatability and are resistant to curdling not only at room temperature but also at elevated temperatures.
  • the fiber/calcium compositions of the invention when added to dairy products are found to exert a stabilizing effect on the pH, dispensing with the need for pH adjustment; and thus they are well-suited to be self-administered by the consumer.
  • Soluble fibers suitable for the compositions in general are water-soluble fibers that do not significantly change the viscosity and taste of a foodstuff to which the fiber is added.
  • soluble fiber as used herein is in accordance with AACC (American Association of Cereal Chemists) Method 32-07. Suitable dietary fibers, when dissolved in water at room temperature to form a 10 wt% solution, increase the viscosity less than 50 cp ( 0.05 Pa s), preferably less than 25 cp, and more preferably less than 10 cp.
  • Suitable fibers include water-soluble inulin, intact or partially hydrolyzed, fructooligosaccharides. galactooligosaccharides, resistant starch and in particular. modified substantially indigestible maltodextrin, as well as partially hydroiyzed guar gum, and mixtures thereof.
  • Inulin is the common name for certain carbohydrate molecules in which one glucopyranosyl unit is coupled to several fructose units in varying degrees of polymerization with the lower limit being generally recognized as about fructose units, although the degree of polymerization can be as low as 2.
  • the upper limit for water-soluble inulin is usually considered a degree of polymerization of about 60.
  • Water-soluble inulin ⁇ hereinafter referred to inulin) is commercially available for example from CargilL U.S.A, under the brand name OLIGGO-FIBER ® (e.g., F-97 and LCJUT inulin), by Sensus America under brand name FRUTAFIT®, and by Orafti under brand name BENEO ® .
  • inulin powder also suitable for use in the compositions of the invention is marketed by Procter & Gamble under the name, FIBER-SURE ® .
  • Suitable soluble dextrins prepared from wheat or maize starch are available from Roquette Freres under the trade name, NUTRIOSE ® (e.g., NUTRIOSE ® FB or
  • NUTRIOSE R FB 06 is a soluble wheat dextrin having a weight average molecular weight of about 5000 and a number average molecular weight of about 2800 g/moie, and a residual content in Dpi (monosaccharides) and Dp2 (di saccharides) of below 0.5% /DS.
  • Modified maltodextrin dietary fiber suitable for use in the compositions of the invention is also available, for example, from Matsutani Chemical Industries, Japan, under the name FIBERSOL*. and described in U.S. Pat. No. 5,472,732, incorporated by reference.
  • Partially hydroiyzed guar gum (PHGG) dietary fiber is produced by partially hydrolyzing guar gum to reduce its average molecular weight to around one tenth of unmodified guar gum.
  • the molecular weight of guar gum Prior to hydrolysis, the molecular weight of guar gum is approximately 200,000, and after hydrolysis, it is typically 15,000 to 35.000, preferably 20,000 to 30,000.
  • the PHGG does not significantly increase the viscosity of water or other aqueous liquid even when the daily recommended amount of the dietary fiber is dissolved in a readily consumable amount of liquid.
  • PHGG is available from Taiyo Int ' l as SUNFIBER*.
  • PHGG -containing compositions for medical nutritional supplementa-tion are available from Novartis Consumer Health Medical Nutrition as RESOURCE ® BENEFIBER ® .
  • arabinogalactans supplied by Lonza Group Ltd., under the brand name FIBERAID®; short chain fructooligosaccharides supplied by GTC Nutrition under the brand name NUTRAFLORA®; polydextroses supplied by Danisco A/S under the brand name LITESSE®, sugar beet fiber by Danisco A/S under the brand name FIBREX®; and low viscosity acacia supplied by CNI Colloides Naturels, Inc. as FIBERGUMTM.
  • soluble dietary fibers can be used and it is within the skill of the art to choose the soluble dietary fiber or mixture as desired.
  • those preferred in the compositions of the invention are soluble dextrins prepared from wheat or maize starch, especially Nutriose® FB 06 or Nutriose® FB 10.
  • Such fibers are preferably in the form of free-flowing, pourable compositions.
  • Said compositions may comprise particles consisting essentially of the fiber or aggregates of the fiber with other excipients.
  • the source of elemental calcium, Ca 2+ , in the compositions of the invention consists of soluble calcium salts that preferably have a water solubility higher than 10 grams per liter (g/1) at room temperature, preferably higher than 30 g/1, more preferably higher than 300 g/1. Additionally, a suitable calcium salt does not impart significant taste properties, e.g., disagreeable taste, to the edible article to which it is added.
  • Various food grade calcium salts are known and can be used in the present invention.
  • organic salts of calcium examples of which include calcium lactate, calcium gluconate, mixtures of calcium lactate and calcium gluconate (referred to as "calcium lactate gluconate” or “calcium laciogluconate” or ''CLG' * ), calcium fumarate and calcium glycerophosphate.
  • inorganic water- soluble salts such as calcium chloride may also be used.
  • the term ''soluble when used in connection with the calcium salts of the invention, also refers to calcium salt mixtures that form soluble salts of calcium in solution, an example of which consists of the mixture of calcium hydroxide with an organic acid, such as citric acid or malic acid. While calcium will tend to precipitate (as, e.g., calcium citrate) from such solutions over time, suitable such calcium salts shall be employed in appropriate concentration so that precipitation does not occur within the typical time for consumption of a food product that is supplemented with a composition according to the invention.
  • Preferred calcium salts include calcium gluconate, calcium lactate, and calcium lactate gluconate (CLG).
  • CLG is particularly preferred for its high solubility and neutral taste profile.
  • CLG is a mixture of calcium lactate and calcium gluconate having a solubility in water of approximately 400 g/L, which is about five to ten times more soluble than either calcium lactate or calcium gluconate alone. This corresponds to a calcium content of about 45 to 50 g/L, depending on the ratio of the mixture.
  • the CLG has an elemental calcium content between about 10% and about 13%.
  • CLG with calcium content of approximately 13% and water content of approximately 4% is commercially available from Jungbunzlauer, CLG is also available as PURACAL® XPro or XPerform, from Purac Biochem, Netherlands, having elemental calcium content of approximately 12.2-13.2 % or 10.0-1 1.0%, respectively. Both products are characterized by a water content of approximately 5.0-10.0%, with maximum acidity of 0.45% as lactic acid, a pH of a 5% cold solution (2O 0 C) thereof of 6.0-8.0, and an initial solubility in water of a minimum of 20 g/100 ml at 20 0 C.
  • CLG Although it is highly soluble, CLG, either by itself or mixed with a soluble fiber, has been observed to destabilize milk proteins and cause curdling at elevated temperatures. Unexpectedly, it has been found that the addition of a mineral chelating agent to the combination of fiber and soluble calcium salt, prevents milk and other dairy products from destabilizing even at significantly elevated temperatures (e.g., 80-100° C).
  • compositions of the invention also include a chelating agent.
  • a chelating agent consists of a ligand that has two or more electron donating groups.
  • Desirable chelating agents are neutral, non-acid compounds that are food grade or otherwise edible.
  • non-acid is also meant that the chelator will not significantly alter the pH of the final food composition.
  • this class include the citric acid salts, tartaric acid salts, malic acid salts, ethylenediaminetetraacetates (EDTAs), metaphosphates, polyphosphates, and pyrophosphates.
  • citric acid salts include the alkali metal salts (i.e. sodium, potassium), as well as the calcium, the monoglyceride. the monoisopropyl, the stearyi, and the triethyl salts of citric acid. These include sodium citrate (e.g., sodium citrate monobasic and sodium citrate tribasic dehydrate), potassium citrate (e.g., potassium citrate monobasic, potassium citrate and tribasic), ammonium citrate (e.g., ammonium citrate dibasic), calcium citrate (e.g., calcium citrate tribasic tetrahydrate), magnesium citrate (e.g., magnesium citrate tribasic nonahydrate).
  • Preferred citric acid salts are potassium citate (e.g., tripotassium citrate monohydrate) and trimagnesium citrate.
  • Examples of EDTAs are disodium calcium ethylenediaminetetraacetate, and disodium dihydrogen ethylenediaminetetraacetate.
  • polyphosphates and pyrophosphates are sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate.
  • suitable tartaric acid salts include ammonium tartrate dibasic, potassium sodium tartrate tetrahydrate, potassium D-tartrate monobasic, sodium bitartrate, and sodium tartrate dibasic dihydrate.
  • chelating agents can be used in the present invention as desired.
  • the preferred chelating agent is potassium citrate due to its safety, acceptable taste, high solubility, and its ability to dissolve quickly in water or other beverages and good stability.
  • Tripotassium citrate is available, e.g., from Jungbunzlauer or Fisher Scientific.
  • compositions of the invention comprise a soluble dietary fiber (such as inulin, PHGG or hydrolyzed dextrin) , a soluble organic calcium salt selected from calcium gluconate, calcium lactate, and mixtures thereof (i.e. calcium lactate gluconate); and a soluble citric acid salt as the chelating agent.
  • a soluble dietary fiber such as inulin, PHGG or hydrolyzed dextrin
  • a soluble organic calcium salt selected from calcium gluconate, calcium lactate, and mixtures thereof (i.e. calcium lactate gluconate)
  • a soluble citric acid salt as the chelating agent.
  • compositions comprise, and may consist essentially of, a soluble wheat or maize dextrin, e.g., NUTRIOSE ® 06 or NUTRIOSE ® 10 (either FB from wheat or FM from maize), and especially NUTRIOSE ® FB 06; a mixture of calcium lactate and calcium gluconate (e.g., CLG supplied by Jungbunzlauer); and potassium citrate (e.g., tripotassium citrate monohydrate).
  • a soluble wheat or maize dextrin e.g., NUTRIOSE ® 06 or NUTRIOSE ® 10 (either FB from wheat or FM from maize), and especially NUTRIOSE ® FB 06
  • a mixture of calcium lactate and calcium gluconate e.g., CLG supplied by Jungbunzlauer
  • potassium citrate e.g., tripotassium citrate monohydrate
  • compositions of the invention are highly soluble such that a relatively large amount of the composition can be added to and quickly incorporated, essentially sediment-free, into a foodstuff, especially when the foodstuff has high moisture content or is a liquid.
  • the edible article is an aqueous liquid product
  • the composition quickly dissolves and blends into the contents of the product without imparting appreciable organoleptic property or taste changes, e.g., viscosity increase or undesirable taste or odor, ⁇ n general, it is desirable that the composition of the invention be completely solubilized after about one minute of stirring into food and one minute of sitting. Accordingly, the composition can be conveniently used to supplement nutritional values of an edible article without sacrificing its original flavor and organoleptic properties.
  • the fiber/calcium supplement compositions of the invention may be self- administered by the consumer by adding the composition to a foodstuff (e.g., a beverage or soft food), and consuming the resulting fiber/calcium supplemented foodstuff.
  • a foodstuff e.g., a beverage or soft food
  • Non-carbonated beverages are preferred.
  • the compositions of the invention are added to a milk or milk-derived product, the milk may be an animal milk, from mammals such as cows, sheep, goats, water buffalo or camels; or the milk may be of vegetable origin, e.g. soy milk.
  • a composition that provides adequate calcium per serving such as for example 100, 200 or 300 mg of elemental calcium per serving. More preferably, a serving provides 200 to 300 mg of elemental calcium per serving.
  • a composition that provides 200 mg elemental calcium per serving said composition preferably comprising about 50 to 70 wt% fiber, about 15 to 30 wt% calcium salt, and about 10 to 25 wt% of the chelating compound.
  • Another embodiment consists of a composition that provides 300 mg elemental calcium per serving, said composition preferably comprising about 35 to 45 wt% fiber, 25 to 35 wt% of calcium salt and 20 to 30 wt% of chelating agent.
  • a typical composition comprises about 45 wt% fiber, about 30 wt% calcium salt and about 27 wt% chelating agent, providing about 300 mg elemental calcium per serving in a tablespoon amount of about 8.8 g.
  • the molar ratio of chelating agent to elemental calcium in the composition is greater than about 0.35: 1 (e.g., within the range of about 0.35:1 to about 1 :1); preferably greater than about 0,65:1 (e.g., within the range of about 0.65:1 to about 1 :1); alternatively, about 0.5: 1 to about 1: 1, and most preferably is about 0.75: 1 to about 1 :1 (e.g., about 0.85: 1 to about 1 :1), e.g., 0.89:1.
  • compositions of the invention may be administered to an adult consumer of 12 years of age or older, as well as to children 6-11 years of age, in an amount of about 1 to 2 level tablespoons, and preferably no more than 1 tablespoon, per day.
  • An iilus-trative adult regimen consists of 1 level tablespoon added to 4 or 8 ounces (i.e. approxi-mately 120 or 240 ml) (i.e. of a beverage or soft (hot or cold) food, once per day.
  • 1 tablespoon provides fiber supplementation of about 5-
  • 1 tablespoon provides fiber supplementation of about 3 g fiber per serving and 300 mg elemental calcium per serving.
  • compositions are pourable or freely flowable from a container, making the composition easy to withdraw from a container, for example, by shaking the container or using a spoon.
  • pourable ' as used herein indicates that the composition is a particulate, granule or powder composition which is freely flowable and spoonable.
  • the composition does not contain significant amounts of other ingredients such that the composition can be applied to an edible composition without imparting any significant taste that can alter the original taste of the edible article.
  • the composition may contain a processing aid, e.g., processing lubricant or filler, that does not impart an appreciable extraneous taste profile.
  • a processing aid e.g., processing lubricant or filler
  • the composition is also desirable for the composition to be devoid of any significant amounts of other components that can increase the caloric content of the article.
  • the composition is free of other caloric components, e.g., sugar, such that the composition supplements calcium and dietary fiber without increasing the caloric value of the foodstuff.
  • the present composition can be prepared by mixing a powder form of a dietary fiber and a powder form of an organic calcium salt and the chelating agent.
  • a wet agglomeration process can also be used to produce low density granules of the composition to ensure that the contents of the composition are uniformly intermixed and to provide a delivery form that has increased wetting properties, ⁇ n general, a wet agglomeration process forms agglomerates by wetting a powder material with a binding agent, e.g., water, while fluid mixing the powder to cause the powder to form wetted and subsequently agglomerated granules. The resulting agglomerates may be screened and/or milled to yield a specific desired particle size.
  • the agglomerates should not be too large as to hinder its solubility, or too fine as to be to easily dispersed in the air or lack sufficient liquid dispersion properties. It is advantageous for the pourable form of the composition to have sufficient void volume in relation to the weight of the composition to promote quick wetting and subsequent dissolution in an aqueous consumable article, such as beverage or liquid food article.
  • Agglomerates may have have an average particle size between 100 and 500 micrometers, and a density between 0.25 and 0. 41 gram/cubic centimeter, for example between 0.29 and 0.33 gram/cubic centimeter (e.g.. between 0.25 and 0.37 gram/cubic centimeter).
  • the composition also may have a bulk density of between about 0.45 to about 0.7, for example between about 0.5 to about 0.6 g/cc; and a tap density of between about 0.65 to about 0.75, for example about 0.7 g/cc.
  • the present composition can be added to various food or beverage products. and in particular, dairy products. It can be added to edible products that are clear or transparent since the composition dissolves to clearly and colorlessly incorporate into the edible products.
  • the composition can also be mixed with cooking ingredients, or sprinkled on fully prepared edible articles.
  • the composition may additionally contain other ingredients.
  • Ingredients that facilitate manufacturing processes, improve aesthetics and organoleptic properties of the composition can be added. These ingredients include stabilizer, colorants, fillers and processing aids, depending on the intended use of the composition.
  • the compositions are desirably free of thickening or gelling additives such as, e.g., carageenan.
  • other materials can also be added including flavorants, natural sweeteners, and artificial sweetener. However, natural sweeteners should be avoided if a low caloric supplement is desired.
  • Suitable flavoring agents may be selected from synthetic flavor oils and/or those derived from natural fruits, plants, leaves, flowers, and so forth, and combinations thereof such as citrus oil including lemon, orange, grape, lime and grapefruit and fruit essences including apple, apricot, strawberry, cherry, pineapple and the like. Also useful are flavor oils such as spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate) and peppermint oils.
  • Example 3 3 g of CLG and 1.2 g of tripotassium citrate are dry blended and added to 200 ml of milk that has been microwaved for about 2.5 minutes, No curdling is evident. The same experiment without tripotassium citrate results in curdling.
  • Example 4 2 g each of CLG and tripotassium citrate are dry blended with 4 g of either
  • PHGG or soluble dextrin fiber PHGG or soluble dextrin fiber, and dissolved in about 200 ml of water to provide a clear, virtually taste-free composition.
  • Example 10-13 dry blends consisting of soluble dextrin fiber, CLG and tripotassium citrate in varying amounts are prepared as in previous examples, and 3-4 5 g samples of each blend are added to 120 ml of water, whole milk, and coffee containing whole milk, as indicated in the table below. The amount of elemental calcium and tripotassium citrate salt are calculated for each sample, and are also indicated in the table.
  • compositions "C and "D” are shown to prevent curdling at 80 0 C.
  • composition of the invention is taken in a level tablespoon, and consists of 3.88 g of soluble dextrin fiber, 1.77 g CLG, and 1.54 g tripotassium citrate.
  • the composition is added to 240 ml of each of whole milk, skim milk, coffee, and tea at temperatures of up to 100 0 C, without evidence of curdling.
  • the serving contains approximately 3 g fiber and 200 mg elemental calcium.
  • One serving of a composition of the invention consisting of 3.88 g of soluble dextrin fiber, 2.66 g CLG and 2.29 g tripotassium citrate, is added to 240 ml of each of whole milk, skim milk, coffee and tea at temperatures up to 100 c C 3 without evidence of curdling.
  • the serving contains approximately 3 g fiber and 300 mg elemental calcium.
  • Example 26 One serving of a composition of the invention is taken in a level tablespoon, and consists of 5.5 g of soluble dextrin fiber, 1.77 g CLG and 1.54 g tripotassium citrate. The composition is added to 240 ml of each of whole milk, skim milk, coffee, and tea at temperatures of up to 100 0 C, without evidence of curdling. The serving contains approximately 4.25 g fiber and 200 mg elemental calcium.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

Cette invention se rapporte à une composition et à un procédé permettant d'administrer des fibres alimentaires avec un complément calcique. La composition associe des fibres alimentaires solubles avec un sel de calcium soluble et un chélateur pour donner un produit facile à utiliser qui peut être mélangé avec une grande variété d'aliments ou de boissons, en particulier le lait et autres produits laitiers.
PCT/US2008/073676 2007-08-23 2008-08-20 Complément alimentaire sous forme de composition à base de fibres contenant du calcium et un chélateur WO2009026342A1 (fr)

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US60/957,473 2007-08-23

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CA2966205A1 (fr) * 2014-11-17 2016-05-26 Kraft Foods Group Brands Llc Produit a boire a base de tartrate de sodium et de potassium
AU2017351206B9 (en) * 2016-10-25 2022-07-21 Third Wave Water Llc Drink water treatment composition, and method of making a drink water treatment composition
US11259553B2 (en) * 2017-08-22 2022-03-01 Litholyte Corporation, Llc Dietary supplementation with mixed alkali salts
US10986857B2 (en) * 2017-08-22 2021-04-27 LithoLyte Corporation Dietary supplementation with mixed alkali salts

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WO2005053436A1 (fr) * 2003-12-04 2005-06-16 Purac Biochem B.V. Boisson a base de proteine fortifiee au calcium contenant du citrate gluconate (lactate) de calcium
US20070148321A1 (en) * 2004-03-08 2007-06-28 Shigeru Ashida Mineral-containing acidic protein drink
FR2867355A1 (fr) * 2004-03-11 2005-09-16 Christophe Hausswirth Nouvelle preparation pulverulente destinee aux sportifs et aux personnes accomplissant des efforts physiques
WO2006101706A1 (fr) * 2005-03-17 2006-09-28 Cargill, Incorporated Compositions liquides pour applications liees a la sante

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